⅓ cup extra-virgin olive oil

1 large onion, chopped fine

2 celery ribs, chopped fine

5 garlic cloves, minced

1 tablespoon grated fresh ginger

2 teaspoons ground coriander

2 teaspoons smoked paprika

1 teaspoon ground cumin

½ teaspoon ground cinnamon

⅛ teaspoon red pepper flakes

¾ cup minced fresh cilantro, divided

½ cup minced fresh parsley, divided

8 cups vegetable broth

1 (15-ounce) can chickpeas, rinsed

1 cup brown lentils, picked over and rinsed

1 (28-ounce) can crushed tomatoes

½ cup orzo

4 ounces Swiss chard, stemmed and cut into %-inch

pieces

2 tablespoons lemon juice, plus lemon wedges for

serving

1. Heat oil in Dutch oven over medium-high heat until

   shimmering. Add onion and celery and cook, stirring

   frequently, until translucent and starting to brown, 7 to

   8 minutes. Reduce heat to medium, add garlic and ginger,

   and cook until fragrant, 1 minute. Stir in coriander,

   paprika, cumin, cinnamon, and pepper flakes and cook

   for 1 minute. Stir in ½ cup cilantro and ¼ cup parsley

   and cook for 1 minute.

2. Stir in broth, chickpeas, and lentils; increase heat to

   high and bring to simmer. Reduce heat to medium-low,

   partially cover, and gently simmer until lentils are just

   tender, about 20 minutes.

3. Stir in tomatoes and pasta and simmer, partially

covered, for 7 minutes, stirring occasionally. Stir in chard

and continue to cook, partially covered, until pasta is

tender, about 5 minutes. Off heat, stir in lemon juice,

remaining ¼ cup cilantro, and remaining ¼ cup parsley.

Season with salt and pepper to taste. Serve, passing

lemon wedges separately.